Izmir is known for the various salads and dishes they make with many different herbs. This is one of them it is made from dandelions and called Radika or Karahindibağ in Turkish. It has a sour and bitter taste. It is served generally as a side dish when fish is served.
This plant can be found in bazaars all year round. It is a treasure of potassium, vitamin C and iron. A real treat especially for kidneys.
The boiling is done to get rid of the bitterness. Carefull not to boil too much.
I hope you will not find it too sour and enjoy this healthy alternative.
Dandellion Salad / Radika
This salad has a sour and bitter taste, a different flavor for a salad.
Servings 4 servings
Calories 25kcal
Ingredients
- 1 bunch dandellion
- 1 lemon’s juice
- 3 tablespoons olive oil extra virgin
- 5 black olives optional
- ½ tea spoon salt to taste
- 1 garlic clove crushed
Instructions
- Discard the roots of the dandellions. Wash really well. If long cut into halves.
- Boil about a litre of water with salt.
- Add dandellions in small bulks.
- Do not close lid. Boil the dandellions for about 5 minutes, enough to make them soften in the parts close to the roots.
- Take the dandellions out using a slotted spoon. Set aside to cool.
- After the dandellions cool. Add salt, crushed garlic, olive oil and lemon – in this order to dress. Mix to combine.
- Move to the fridge to chill and blend.
- Garnish with black olives. Goes well with fish dishes in particular.